Coarse NYC

Chef Vincent Chirico, who sharpened his knives at Daniel and Jean Georges, devotes this intimate West Village dining room to raw and low-heat cuisine. His flames may be low, but he turns up the flavor at a concrete slab chef's counter surrounded by graffiti-inspired art. He elegantly places heirloom carrots with slices of cured Iberian ham and dollops of Greek yogurt in one dish, and puts a perfectly soft-boiled egg atop a row of rich oyster mushrooms in another. Still, his raw fish creations -- from fluke crudo spiked with apple to avocado-layered hamachi -- are what really shine. You can order a la carte, but you'd be remiss to not go for the tasting menu. Chirico might come to your table at the start of your meal, asking if you like or love raw fish, and for permission to pair your wine. Let him take the reins.

Coarse NYC

Chef Vincent Chirico, who sharpened his knives at Daniel and Jean Georges, devotes this intimate West Village dining room to raw and low-heat cuisine. His flames may be low, but he turns up the flavor at a concrete slab chef's counter surrounded by graffiti-inspired art. He elegantly places heirloom carrots with slices of cured Iberian ham and dollops of Greek yogurt in one dish, and puts a perfectly soft-boiled egg atop a row of rich oyster mushrooms in another. Still, his raw fish creations -- from fluke crudo spiked with apple to avocado-layered hamachi -- are what really shine. You can order a la carte, but you'd be remiss to not go for the tasting menu. Chirico might come to your table at the start of your meal, asking if you like or love raw fish, and for permission to pair your wine. Let him take the reins.